Kitchen Manager

Responsibilities

• Run effective shifts across the whole kitchen: pit, line, prep, and dish
• Coach and develop assistant managers and team members on food quality, safety, sanitation, and standards
• Manage BOH budgets, forecasting, inventory, and cost controls, and teach your assistants to do the same
• Build BOH schedules that hit labor goals without ever shorting the guest
• Interview and hire to keep the kitchen staffed with people who have real fire
• Set and communicate goals with the General Manager and Local Owner
• Keep the kitchen clean, stocked, safe, and ready, because Bar-B-Q is a job that's never truly finished
• Role is hands‑on and high‑energy: on feet 8+ hours a day, standing/walking extended periods, lifting up to 50 lbs; bending, reaching, climbing, and equipment operation are part of the craft; essential functions may be performed with or without reasonable accommodation

Requirements

• 2+ years of kitchen management experience in a high-volume, full-service restaurant
• Scratch-kitchen experience strongly preferred; scratch-kitchen pride required
• A teacher and a standard-setter: your kitchen runs your way even when you're off
• Disciplined with numbers: food cost, labor, waste, and inventory
• Calm, clear, and candid when the board is full
• High school diploma or GED required

Pay

• Base Salary: $65k‑$75k
• Bonus: Kitchen Management bonus plan offering achievable, top‑dollar rewards for results you control; bonuses paid monthly

Benefits

• Medical, Dental, and Vision Insurance from Day 1: competitive medical